Showing posts with label salmon. Show all posts
Showing posts with label salmon. Show all posts
Salmon with Watercress Sauce a review
Sunday, April 13, 2014
I followed the instructions and baked the salmon in the oven for 25 minutes, alternatives of pan frying or grilling were provided. I added some white wine and salt and pepper to my oven dish and covered it with foil. The sauce can be served hot or cold and you simple dip the little sachet into a mug of boiling water to heat it. Couldnt be easier and no extra pot to wash up.
Disclaimer: This is a sponsored post. I was not required to write a positive review and any opinion expressed is my own. Prices are correct at time of posting.
SANDRAS GRILLED SALMON with a SAVORY BLUEBERRY BALSAMIC SAUCE
Thursday, April 3, 2014
 |
| A perfect marriage of fresh ingredients makes this absolutely phenomenal... |
Prep: 10 Mins. | Cook: 15 Mins.
Posted: by Sandra
INGREDIENTS
1/2 cup low-sodium chicken stock
1/4 cup balsamic vinegar
1/4 cup orange juice
1 teaspoon honey
1 tablespoon cornstarch
--Another 1/4 cup low-sodium chicken stock
1 cup fresh blueberries
2 teaspoons chopped fresh chives
4 salmon fillets
2 tablespoons olive oil
kosher salt and ground pepper to taste
METHOD
Preheat grill to medium-high heat.
Meanwhile, add 1/2 cup chicken stock, balsamic vinegar, orange juice, and honey into a saucepan, and bring to a boil over medium-high heat, and then reduce heat to medium. Dissolve cornstarch in 1/4 cup of chicken stock, and stir into simmering sauce. Cook and stir until the sauce thickens, reduces by half, and turns clear and sweetens (important or else the sauce will have too strong of a vinegar flavor). Stir in the blueberries and chives, and keep warm over low heat until salmon is done.
Meanwhile, brush salmon with oil, and season to taste with salt and pepper. Grill until the fish flakes easily with a fork, about 3 to 4 minutes per side. Serve with savory blueberry sauce drizzled on top ~ Enjoy!
Wild Salmon Cakes – Canned Fish and Saltine Crackers …Now that’s Gourmet!
Tuesday, March 11, 2014
So, we all know we need to eat a lot more salmon. And not only that, but we have to find “wild” salmon. Well, depending on where you live this may not be so easy. And, even if you do find it, maybe you don’t have the confidence to cook it properly. Today, I solve all those problems. Tomorrow I may start working on gas prices, but right now it’s all about the salmon cakes.I’m using canned salmon for this delicious recipe. Why? Well, first of all, every grocery store carries it. Secondly, caned salmon is almost always wild salmon. And lastly, it’s cheap! I’m not going to go into the wild vs. farmed salmon debate here (you can Google it), but wild is not only more eco-friendly, but it tastes better, and is more nutritious. You could use fresh cooked salmon for this recipe if you have leftovers, but since we are mixing this up with eggs and cracker crumbs, fresh salmon just isnt necessary, so why spend the extra cash? (you could save it and buy a t-shirt on my site! In fact, I’m thinking of a new t-shirt slogan “I like my salmon, like I like my women…wild! OK, maybe not)
The recipe ingredients you see below are VERY basic. There are lots of ways to customize these cakes; you can add fresh herbs, garlic, green onions, hot peppers, etc., so feel free to experiment. I tend to like my salmon cakes on the “bready” side, but you could add only one egg and fewer crackers if you want cakes that are more “salmony.” The tarragon aioli I served under these luscious cakes will be demo’d next, so stay tuned for that. Finally, as you hear me warn in the demo, canned salmon is NOT completely boneless, so PLEASE spend a few minutes carefully flaking the meat as you prep it to remove all the bones. Other than that small chore, this is a very simple recipe that comes out perfectly every time. Enjoy!
Ingredients:
14 oz. can of wild red salmon (or pink)
2 eggs
12 saltine crackers
1 tbl olive oil
1 tbl butter
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper
1 tbl chopped capers
1/2 lemon
Caramelized Salmon Filet and Jasmine Rice
Tuesday, February 25, 2014
A very simple dinner and usually one my favorites, but for no apparent reason at all, my heart was not in this meal last night. I had made a trip to the supermarket earlier in the day with the thought of having salmon for dinner in the back of my mind. When I saw the beautiful Scottish filets which were on display in the seafood case, I decided then that was going to be my dinner. As I continued with my day, however, my desire for the salmon lessened. Have you ever had that feeling when you just dont want whats for dinner? As the afternoon progressed into the evening and the evening morphed into night, I continuously delayed cooking hoping that I would find some inspiration. I did not. So, while it really was delicious and I do recommend that you make it and I was very thankful to have it (dont get me wrong), here is my uninspired undesired salmon and jasmine rice.
I prepared the salmon filet by patting it dry and placing it in a shallow dish to marinate. Next, the marinade was made by combining Dijon mustard, honey, Asian garlic chili sauce, a minced clove of garlic and some olive oil until an emulsion is formed. Pour half of the marinade over the fish and let it sit for 10 minutes. Meanwhile, I preheated the oven to a hot 450 degrees and placed a stainless steel skillet in the oven to preheat as well. When the pan was hot, I removed it from the oven, coated the bottom with a small drizzle of canola oil and placed the fish in, skin side down. I cooked the fish for about 15 minutes until the glaze of the marinade just started to caramelize and the salmon was still moist on the inside. I set it aside to rest while I made the rice.
I use a standard ratio of twice as much water to rice and I assure you, it makes a perfect pot everytime. Last night I used 1/2 cup of a wonderful aromatic Jasmine rice to 1 cup of tap water, a pat of butter and a pinch or two of salt. Bring the pot just to a boil, cover with a tight fitting lid, and turn the heat down to low. Set a timer for 18 minutes. When the time is up, remove the pot from the heat and let sit for 5 minutes. Remove the lid, fluff with a fork and return the lid to the pot until ready to eat. The rice will stay warm in a covered pot for quite a while.
Place a fluffy bed of Jasmine rice on the plate and nestle in your salmon filet. Drizzle over any leftover marinade and enjoy!
Fish fry indian style ocean perch or salmon or tilapia or tuna
Thursday, January 30, 2014
Ingredients:
Fish fillets---3
olive oil/vegetable oil---4ts
Rice flour/corn flour/ all purpose flour--1/2ts
Lemon juice----1ts
chili powder/pepper powder---1/2ts
salt to taste---requires very less as fish already contains salt
Cilantro for garnishing and chopped 1/2ts
ginger garlic paste--1/2ts
green chilies/peppers finely chopped--1/2ts
Cumin powder----1/2ts
cumin seeds--1/4ts
turmeric--pinch
Method:
- You can prepare the same dish with Salmon/tilapia/tuna I used Ocean Perch fillets.
- First thaw them to the room temperature under cold running water.
- Mix all the ingredients Cumin powder+salt+chili powder+cumin seeds+ginger garlic paste+cilantro+green chilies+oil+lemon juice+turmeric
- take the fillets and apply this marination on both sides.
- Sprinkle flour on either side of the fish fillet.
- Take baking tray and wrap aluminium foil and grease it with oil
- Place the fish pieces on it and bake for 10min at 350Fand boil for 10min at 350F.(Or u can directly fry them on a pan with some oil /grill them)
- Remove the pieces and garnish them with cilantro, onion and green chili.
And delicious fish fry is ready to serve...goes well with rice as a side dish.....hope u like my recipe..you can watch the video of this recipe at http://www.youtube.com/watch?v=v-rV4yh75Fs ...plz come back again :)
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